Cinnamon Roll Cupcakes

Sarah Petty


Just baking one day and thought of these. Why not combine two delicious things: cinnamon rolls and cupcakes!

☆☆☆☆☆ 0 votes
Makes about 24 cupcakes
30 Min
20 Min


1 box
betty crocker cinnamon swirl cake mix
3 stick
butter (softened)
3 medium
2 large
duncan hines cream cheese whipped icing
2 Tbsp
ground cinnamon
3 c
confectioners' sugar
1/2 c
1 tsp
a few dash(es)
brown icing coloring


1Mix cake ingredients according to box.
2Fill 12 count muffin pan with cupcake liners and preheat oven to 350 F.
3Using ice cream scoop, fill each liner 2/3 full with cake batter.
4Bake for 18 minutes. Pull out and check with a toothpick or fork (if comes out clean they are done, if not bake for just 2 more minutes and check again).
5Let cupcakes cool at least 5 minutes. Put them on paper towels to be iced.
6Bake the rest of the cupcakes repeating steps 3-5.
7Add about 3 full sprinkles of cinnamon per can of cream cheese icing. To ice cupcakes you can use knife of pastry bag your choice.
8For cinnamon icing: mix rest of the cinnamon (significantly more than what you put in the cream cheese), the confectioner's sugar, milk, 1 1/2 sticks butter (melted), salt and brown food coloring in medium bowl. This icing will be slightly soupy.
9Definitely use a pastry bag for this icing. Create a swirl pattern over the cream cheese icing to resemble a cinnamon roll.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American